Fruitcake recipe for 6 people, takes only 45 mins; recipe has butter, egg, caster sugar, self-raising flour, almond, lemon, pear and demerara sugar.
Sugar-crunch fruitcake
Course: Fruitcake
Servings
6
servings
Prep time
10 mins
Ingredients
- Egg: 2 eggs
- Lemon: zest 1/2 lemon
- Butter: 100g butter, softened, plus extra for greasing
- Almond: 50g ground almonds
- Caster Sugar: 85g caster sugar
- Self Raising Flour: 50g self-raising flour
- Pear: 2 portions Apple, pear & cherry compote (see 'Goes well with')
- Demerara Sugar: 2 tbsp demerara sugar
Directions
- First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.
- Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.
- Remove from the tin and eat warm or at room temperature with cream or custard.
